Jalapeño Rosemary Jelly

1 1/2 cups apple cider vinegar
1 cup chopped green bell pepper (can also use or mix with poblanos)
1/4 cup chopped green jalapeño peppers, seeds removed (approximately 2 good sized peppers)
5 cups sugar
1 6oz. pkg. liquid pectin
1/3 cup fresh lime juice
5-6 stems fresh rosemary (appr. 6″ long)

Blend peppers thoroughly with vinegar in blender.
Add sugar and bring to a boil.
Remove from heat and add rosemary (gently pound rosemary to bruise, but do not remove from the stem as you want to remove it all later), then cool 20-30 minutes.

Remove rosemary
Add lime juice and bring back to a rolling boil again that can’t be stirred down

Add pectin and boil hard for 2 minutes.
Skim off foam or add a pat of butter to reduce foam.
Pour into hot sterile jars and seal.
Makes 5 to 6 half pints.

-Adapted from Hilltop Herb Farm’s “Cousin Marr’s Jalapeño Jelly”.